Eggplant parmigiana is a classic Italian comfort food dish that never disappoints. Make it on meatless Monday, or any other night with a side of crunchy bread or pasta and it will never disappoint!
I decided to sauté the eggplant in this recipe to make it a little healthier but feel free to bake or fry it as well, whatever you are in the mood for!
2 eggplants (try to buy the skinny ones they have less seeds in them)
¼ cup of olive oil
3 cups homemade tomato sauce
1 cup fresh basil
12 oz of fresh mozzarella (don’t get the shredded kind)
salt & pepper to taste
Preheat oven the 425 degrees.
Rinse eggplant and trim tops and bottom off. Peel the skin in stripes so that some of the skin is on and some of it peels off (this is optional and preference.) Cut the eggplant into 1 inch rounds
Heat heavy bottom pan on medium high with 2 tablespoons at a time of olive oil and begin sautéing the eggplant. Eggplant absorbs the olive oil very quickly so you may need to add more if the pan becomes dry. Once you can stick a fork through the eggplant easily and it’s golden brown on both sides, it’s ready, remove and place on a plate.
Take the baking dish you will be using and begin by putting a thin layer of tomato sauce on the bottom. Then add the eggplant rounds so that the baking dish is covered, then mozzarella cheese and grated Parmesan on top. Add basil leaves and then repeat: sauce, eggplant, mozzarella, Parmesan.
Bake on 425 for about 20 minutes or until there is a golden crust on top. Remove from oven, let cool and serve.
Need another meatless dish? Try my Risotto Allo Zafferano recipe and substitute the chicken broth for water or vegetable broth!